Pepper Pancakes with Fresh Cilantro Chutney

Ingredients

• 1 teaspoon canola oil 
• 1.5 teaspoons canola oil divided
• 1 cup bob's mill garbanzo bean flour (garbanzo bean)
• 1.3 ounces cilantro leaves loosely packed
• 6 tablespoons yogurt plain fat-free
• 0.5 teaspoon fennel seeds crushed
• 1 small garlic clove quartered
• 2 tablespoons green onions chopped
• 0.5 teaspoon ground cumin 
• 2 teaspoons juice of lime fresh
• 0.3 cup mint leaves 
• 0.3 cup onion finely chopped
• 0.3 cup pasta flour 
• 0.5 cup bell pepper red finely chopped
• 0.8 teaspoon salt 
• 2 teaspoons serrano chile seeded finely chopped ( 1 chile)
• 0.5 teaspoon sugar 
• 1 cup water 

Equipment

• food processor
• bowl
• frying pan
• knife
• measuring cup

Directions

1. Place first 7 ingredients in a food processor; pulse 4 times or until chopped.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
3. Add bell pepper and 1/4 cup onion; cook 4 minutes, stirring frequently.
4. Add serrano; cook 1 minute.
5. Place bell pepper mixture in a large bowl. Weigh or lightly spoon flours into dry measuring cups; level with a knife.
6. Add flours, salt, cumin, and fennel seeds to bell pepper mixture. Stir in 1 cup water, and let stand 3 minutes.
7. Heat 1/2 teaspoon oil in pan over medium heat.
8. Pour 1/3 cup batter per pancake into pan; spread batter into 2 (5-inch) circles. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Flip pancakes; cook 2 minutes or until bottoms are lightly browned. Repeat procedure twice with remaining oil and batter.
9. Serve with chutney and yogurt.